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This is a classic and a family favorite, says Rach. Over the years, she's played with the recipe, adding things like olives, brandy, juniper berries and cloves to her standard aromatics, herbs, wine and tomatoes. This simpler version contains dried and fresh mushrooms. It's still made in one pan and is still really satisfying! (Cacciatore is also great with rabbit in place of the chicken, which is how it's commonly prepared in Italy.) Rach likes to serve the dish with polenta (a buckwheat type is shown in the photo), mashed potatoes with taleggio or charred ciabatta.
Ingredients
- Loose cup of dried porcini
- 1 ½ cups beef or chicken bone broth
- 1 bone-in, skin-on chicken cut up: 2 breasts halved across, 2 thighs, 2 drumsticks, trim the wings or save to make broth
- Salt and pepper
- 1 tablespoon EVOO
- 12 ounces fresh mushrooms, such as cremini, sliced
- 1 carrot, finely chopped
- 1 rib celery with tops, finely chopped
- 1 onion, finely chopped
- 3 tablespoons rosemary, chopped
- 4 cloves garlic, crushed or chopped
- 2 tablespoons sun-dried tomato paste or tomato paste
- 1 cup red wine
- One 28-ounce can whole San Marzano tomatoes, hand-crushed
- Chopped parsley, to serve
Yield
Serves: 4
Preparation
Preheat oven to 400°F.
Warm the porcini and stock in small pan to reconstitute and reserve stock and softened porcini. Remove the porcini with slotted spoon and chop or slice.
Season the chicken with salt and pepper and brown in olive oil over medium-high heat in cast-iron pan. Remove from pan.
In drippings of chicken, brown fresh mushrooms and then add carrot, celery, onion, rosemary, garlic, salt and pepper and when softened, stir in tomato paste and add wine and porcini stock. Add tomatoes and chicken and transfer to oven to finish cooking to 165°F.
Remove from oven and garnish with parsley.